Hi.

Welcome to my blog. I live in the Wallingford neighborhood of Seattle on an Urban Farm (w/ five laying hens and a huge garden). I am a trained chef (w/ a certificate in food preservation), taught at a cooking school & like to share 'kitchen hacks' - culinary tips that save time, money & maximize flavor. If that isn't enough, I also run a food+tech startup called Barn2Door.com - a platform to help everyone easily find & buy food directly from farmers, fishers & ranchers (from CSA's to urban farm eggs to 1/2 a grass-fed cow).

Jan 3 and a side of onions, please.

I love roasting vegetables. And all it really takes is olive oil and coarse salt, an oven hovering around 400 degrees and about 25-40 minutes, depending on the veggie.

It makes them all taste sweet, caramelized, and above all approachable. And then, once I have done the rounds with olive oil and salt, I like to play a little. So I add rosemary and cayenne and brown sugar to sweet potatoes (here), and in the name of Barefoot Contessa added dijon to my new potatoes; and now this: red onions will never be the same.

Shocking really. Maybe you will ask for a side of these onions instead of ice cream with your next pie. Your kids won't know what hit them. Are these really onions? Now, I am not saying the goal is to mask the flavor of onions, just that I am impressed with how slow-roasting brings out the sweetness of onions (or a plethora of other vegetables), and with a few extra shakes of this and that you have your new golden side dish.